Preparation

FOR CRUST:
Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.

FOR FILLING:
Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.

FOR TOPPING:
Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

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Recent Review

we make this whenever fresh blueberries are available. I am not too good at measuring, but here is a "no measure" way to make this filling: use 2 pints of blueberries and one full container (16 oz) of sour cream, and a few shakes of nutmeg. Not too sweet! Be sure to put a drip pan under the pie as it bakes. Must bake for 35-40 minutes. Also use double the crumb topping. A hit every time. Extra good warm with vanilla ice cream.